BSI BS ISO 19660:2018

Current Revision
Cream. Determination of fat content. Acido-butyrometric method

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BSI BS ISO 19660:2018

Cream. Determination of fat content. Acido-butyrometric method

PUBLISH DATE 2018
PAGES 22
BSI BS ISO 19660:2018

This document specifies an acidobutyrometric method for determining the fat content of cream. The reference method remains the gravimetric method (by ammoniacal ether extraction) described in ISO 2450 | IDF 16.

This method is applicable to cream having a fat content between 20 % and 50 % inclusive:

  • intended for manufacturing butter;
  • sweet, unmatured and non-inoculated;
  • raw or having undergone a heat treatment;
  • non-homogenized;
  • with or without preservatives (2-bromo-2-nitropropane, 1,3 diol or bronopol).
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